Skillet Lentils with Spinach & Egg

Hard cooked eggs provide a soft, creamy contrast to the mild tang of the warm lentil salad in this quick lunch.

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nutritional info

Nutritional Information

*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued

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1 tbsp	olive oil
4 oz	roughly chopped fresh mushrooms
1	small onion or shallot, chopped
2	cloves garlic, minced
2 cup	baby spinach
1 cup	canned lentils, drained and rinsed (see tip)
1	tomato, chopped
2 tsp	balsamic vinegar (or to taste)
Pinch	each salt and pepper (or to taste)
1 package	Eggs2go! Omega 3 Hard Boiled Snack Pack, quartered
	Shredded Parmesan cheese (optional to taste)

Heat oil in a medium nonstick skillet set over medium heat. Add mushrooms and onion; sauté for 5 minutes or until golden. Add garlic; cook 1 minute.
Add spinach, lentils and tomato; cook, stirring until lentils are heated through and spinach is wilted. Add balsamic vinegar, salt and pepper; adjust seasonings to taste.
Gently stir egg quarters into skillet, cover and cook for 1 minute or until warmed through. Serve with cheese (if using).

This recipe uses about 1/2 of a 19 oz (540 ml) can of lentils. Reserve the extra in the refrigerator for up to 2 days to toss into soups, salads or even make a second batch of this yummy recipe!

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These plain Omega 3 eggs are hard cooked and peeled for you – it’s the ultimate in nutrition and convenience.

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Speed up your egg salad by using a pastry blender to chop your hard cooked eggs. Then simply mix in your seasoning ingredients and enjoy!